Baked chicken with salt is a traditional dish in Dongjiang, Guangdong. It evolved from brine chicken. At first, the cooked chicken was wrapped in paper and pickled with sea salt. Chicken tastes delicious and salty. Later, in order to shorten the curing time, people changed their practice and stewed sea salt and chicken together to make brine chicken. I didn't expect the taste of chicken to be more delicious and tender.

Recipe ingredients:

Chicken (1, about 2 kg), coarse sea salt (6 packets, each packet 1 kg), lettuce (5 pieces), galangal (half a piece), white paper (1 piece), refined salt (1 spoon), cumin.

Production method:

1. Clean Alpinia officinarum, cut it into powder, evenly spread it on chicken with 1 tbsp salt and 1/2 tbsp cumin powder, delete it a few times by the way, then smooth a piece of white paper and wrap the chicken with paper;

2. Pour 2 packs of coarse sea salt into the pot, then pour 1 bowl of water, put the chicken wrapped in paper, then pour 4 packs of coarse sea salt, cover the pot, cook with high fire for 10 minute, turn to medium fire for another 20 minutes, and then turn off the fire and let it stand for 30 minutes;

3. Spread the washed lettuce leaves on the edge of the dish, scoop out the sea salt in the pot, tear off the paper on the chicken, take the chicken out with chopsticks and put it on the dish, and cook the chicken with Dongjiang salt. [Dining area]

The Practice of Hakka brine chicken

Brine chicken, a well-known Hakka, has been deeply loved by people at home and abroad since ancient times, with soft skin and tender meat, rich fragrance and delicious taste, which has the function of warming up.

Recipe ingredients:

1 chicken (about 3 kg), 3 kg of crude salt, gauze paper 1 piece, paper 1 piece.

Production method:

1. Wash the chicken, dry it, hang it and air dry it as much as possible;

2. Insert two chicken feet into the belly from the tail, wrap them with gauze, and use toothpicks to pass through the neck and tail of the chicken to prevent the gauze from scattering;

3. Cut the tin foil to be almost larger than the pot used and spread it at the bottom;

4. Heat the wok, add coarse salt and fry until yellow;

5. Spread about 1/3 of coarse salt on the bottom of the pot, add the chicken, cover the remaining coarse salt pavement, bake for 6 minutes with slow fire, turn the chicken upside down, bake for another 6 minutes, and finally turn off the fire for 12 minutes, and the Hakka salted baked chicken is ready.

Cooking skills:

1. The effect of the pot is better, because the roasting process will make the chicken skin brittle, and tin foil can not be used to lay the bottom;

2. If the weight of the chicken is about 2 kg, 10 minute is enough;

The amount of salt should be equal to that of chicken.

Practice of salted chicken with rice cooker

Recipe ingredients:

20g of refined salt, 0g of monosodium glutamate10g, 5g of galangal powder and 50g of crude oil.

Production method:

1. Put the refined salt, monosodium glutamate and ginger powder into the chicken cavity, rub them with your hands to make the salt taste even, and then put the ginger slices into the chicken cavity;

2. Put a little oil in the rice cooker and turn on the electric switch. After the rice cooker trips, put in the marinated light chicken start switch. After the chicken trips again, turn on the switch again, and repeat it several times until the chicken is completely cooked (the process takes about 20 minutes), then cut into pieces and put on a plate, and add salt chicken to the rice cooker.